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Recipes from A Taste of Pesach Reprinted withpermission from the copyright holders: ArtScroll/Mesorah Publications

As a new kallah I went to my mother-in-law for Pesach. Upon arriving on Erev Pesach, I went into the kitchen to ask what I could help with. She set me up to make lukshen. After two crepes she looked at my thick, omelet-like crepes and sent me to take a shower!Use these as Pesach noodles or crepes for Pulled Brisket.

Ingredients

8 eggs1 cup potato starch1 cup water½ teaspoon saltoil, for frying

Directions

Beat eggs lightly; add remaining ingredients.Don't overbeat.Heat 1 tablespoon oil in a 10" nonstick frying pan. Pour a scant ¾ cup batter into hot pan and swirl to cover the bottom completely. As soon as batter is set, use a spatula to carefully flip over for 15 seconds. Remove from pan and continue until all batter is finished. You may need to regrease pan between crepes.Roll a few crepes up at a time and slice thinly to make "lukshen."